What's Your Dirty Little Cooking Secret?

[ssandy_561]

I’ve never made chili any other way

[glitchy]

One of you wouldn't have a link for that from past purchases? I tried searching for it and can only find small packets. Local stores quit carrying this a few years ago.

[Dewesq55]

glitchy - Here is a link for someplace that claims to have it in stock: https://www.spiceplace.com/frenchs_chilio_seasoning.php
Also, please note that this site, as well as others, claim that the manufacturer has discontinued the French's line and now sells the product under the name Durkee Chili Pronto. The Durkee product is available on Amazon in the 22 oz size. Of course, I have no idea if it is really the same product re-branded.

[glitchy]

Dewesq55, thanks for that info.

[ssandy_561]

These are quick and convenient. There are about a dozen flavors. This one seems to be eaten more than others.

[Dewesq55]

Ooooh, I forgot about that. Another one of my DLS's is Betty Crocker instant mashed potatoes. We like the roasted garlic flavor.

[Hulagn1971]

Here's (3) of mine. Rao's is unbeatable in my opinion. My wife will add ground beef or ground italian sausage to it with a chunk of rind from a block of pecorino romano and simmer it a couple hours. Bertolli alfredo sauce is perfect with good grated cheese on top and don't get me started on the hollandaise dry mix packet.

[Hulagn1971]

HouseHomey we buy the Rao's from Costco. They come in a 2-pack and the jars are double the size of the one's regular stores carry. Price is less than 2 regular sized jars at the store. I wouldn't pay the regular store price either for the smaller jar.

[Dewesq55]

Apropos of this discussion of Rao's jarred sauce, I found this in my Google feed:

https://www.thekitchn.com/pasta-sauce-brands-258922

[Hulagn1971]

Dewesq55 that's crazy lol.

[mgaretz]

Cream sherry.

[Dewesq55]

Sounds more like an ingredient than a dirty little secret, but to each his/her own.

[JeffJ]

When doing ground beef tacos I always use those seasoning packets. After browning the meat add the packet and 2/3 cup of water. Once the water evaporates the meat is thoroughly and evenly seasoned.

This is more of a trick than a secret: Any time I'm making rice I always add some of that better than bouillon soup base to the water. I especially do this when making chicken noodle soup. I cook the noodles separately and make sure the water has some of that bouillon in it so the noodles have some chicken-y flavor when putting into the bowl to have the soup ladled over them.

[tmelosi]

Do the same thing with chicken tacos. In the morning put the chicken in the slow cooker with the seasoning packet and a little water and it's ready when dinner rolls around.

[jfmorris]

Lately the wife has been keeping a big thing of taco seasoning from Sam's in the pantry, and its handy if you just want to brown up some taco meat, and don't have a taco kit with those little packets handy. Certainly cheaper than buying 32 ounces worth of seasoning packets!

[JoeSousa]

JeffJ I almost always cook my rice in chicken stock or the better than boullion soup base. I could eat bowls of rice cooked that way.

And yeah, taco seasoning mix is about all I use. I get the big jugs from Costco and have tacos or nachos or taco salad on the menu about once a week.

[THE Humble Texan]

right now my dirty little cooking secret or I guess right now it is my dirty little NOT cooking secret, but you ask....is my grill!!!

But what I have found that I like best on beef is Steak Dust. It has to be ordered on line right now.

[TripleB]

Great thread. Hope more pit masters post their "dirty little secrets". Couple listed above that I've got to try.

Here are two of mine:

Rich Chicken Stock: Buy a rotisserie chicken from a store and pull the meat off the bones for whatever your going to make (soup, enchiladas, tacos, stews, etc.). Put the bones, skin and any cumulated drippings into a pot. Add 1 qt store chicken stock (I like TJ's chicken broth), onion, garlic, celery, parsnips, bay leaf and pepper corns and bring to a boil. Cover pot, reduce heat to a simmer and cook for 1 hour.

Quick Clam Chowder: 1 can clam chowder of choice (Snow's [if they are still around], Progresso, etc.), 1 can Campbell's Chicken Gumbo, 1 can chopped clams. Dump all three into a pot, stir and heat. Thicken with arrowroot or corn starch if needed.

[FireMan]

I sometimes buy my Wibs at ALDI.

I said this one before, I lick my Thermopen clean when I’m finished usin it. Yup, I really do.

[Dewesq55]

+1 (not saying which one! Could be both?)

[ecowper]

I must admit that I don’t make my own beer, wine, or whiskey. It’s a shameful secret I’ve never shared before.

[Dewesq55]

Surely you can do better than that ecowper ?

[Dick Anderson]

I save the "pot likker" from cooking collards or kale to use the next night in rice. Anymore, I don't care for rice made without it. It just seems like a shame to waste all the nutrition that you cooked out of the greens. There's usually some bacon and onion bits, and fat floating on top.

[klflowers]

Now that's a great idea Pot likker rice.

[Huskee]

This might be less of a dirty secret, but I always use Heinz ketchup (catsup?) in my BBQ sauce recipes. To me personally, it beats trying to make BBQ sauce with tomato paste and essentially just recreating ketchup by adding more vinegar anyway to get it there. I start with ketchup and there's less to do to get there.

[glitchy]

I always use Heinz too and always open a new bottle, I’ve found it tastes better in sauce than from one that’s been in the fridge a month.

[mnavarre]

Making sauce is the only reason I use ketchup. It's an ingredient, not a condiment.

[HouseHomey]

Heinz 57 is amazing

[Steve B]

I wanna know where HouseHomey is on this topic?
This man makes almost everything from scratch.
My hero. 💪💪

[Huskee]

I think he makes his own Cheerios too

[Mr. Bones]

BrotherMan can Throw Down, ain't no doubt!!!!

HouseHomey

[HouseHomey]

You guys are killing me Huskee Mr. Bones

[Errol Wayne]

How about Bob Evans mashed potatoes, Hard to beat!

[IowaGirl]

I was going to mention Bob Evans mac and cheese. Add in some nice ham, bacon, smoked meat and maybe some peas ... yum.

[JeffJ]

Again, more of a tip than a secret....if you are running a smoker and have some room on the grate take some canned whole tomatoes, drain the liquid and pop them right onto the grate for a couple of hours. They'll pick up nice smoke flavor. Then thoroughly puree them in a food processor and they can be used as a base for BBQ sauce, chili, etc. It keeps for a few months in the freezer as well. I can't tell you how much of a difference maker this is for homemade KC sauce.

[JeffJ]

Mr. Bones Yep. Great minds think alike. Like you I'm always looking for other stuff to throw into the smoker when I fire it up. Gotta maximize that wonderful fire be it charcoal or small splits.

[Mr. Bones]

I always try to select my cooker to suit th task at hand, from my Smokey Joes right on up to th Horizon 20"
An I always try to maximize th amount of foods cooked vs fuel expended.
I feel that this shows gratitude, appreciation, an respect to th trees that give their lives, so that I may make BBQ, gives them some dignity, an pride.

[HouseHomey]

Roasted many a veg. Never canned maters. Duly Noted and stolen. Thank you.

[glitchy]

I buy whole pieces of cooked meat from Famous Dave’s, warm it up for a few minutes on my grill, then take pictures to post here.

[FireMan]

Maybe that’s a way I kin git a pitcher in the monthly newsletter thing. Good idea. Then again it’s in the photo graphy of things I’m lackin.

[HouseHomey]

Lmao!!!

[Spinaker]

Hahaha, I really hope this is true.